Baked Oysters au Gratin · Monday February 11, 2013 by colin newell
Who does not like a good Oyster bake-up from time to time. Our local fish vendor had local Oysters on sale so we thought, what to heck – here is the recipe we used.
3 Tbsp. butter, melted
2 (8 oz.) tubs oysters, drained
3 Tbsp. white wine or vermouth
1 Tbsp. lemon juice
1 garlic clove, minced
1/4 cup bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 tsp. dried oregano
Salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees F. Brush a 9” x 13” baking dish with 2 Tbsp. of the butter.
Set the oysters in the baking dish.
Combine the wine, lemon juice and garlic in a small bowl. Spoon this mixture over the oysters. Combine the bread crumbs, Parmesan cheese, oregano, salt and pepper in a second small bowl.
Sprinkle this mixture over the oysters and then drizzle them with the remaining butter. Bake for 12 to14 minutes, or until bubbly and golden.
Serve with Foccacia bread, oil and vinegar.
Papardelle Pasta with Scallops and lemon brown butter sauce · Monday January 28, 2013 by colin newell
Try this simple dish – whips up as fast as you can cook pasta…
Put Pasta (fresh or dried) on to boil – enough for 2 people
In a heated saute pan – medium high, melt 3 tablespoons of butter.
Cook butter for 3 minutes until browned.
Meanwhile toast 1/4 cup of fine bread crumbs.
Spoon about 1 teaspoon of the brown butter over the toasted bread crumbs – toss to coat.
Take 4 large sea scallops – cut into quarters – add to brown butter – and cook until
“cooked through” about 1 minute.
Remove pan from heat – stir in 2 tablespoons mince garlic and 3 tablespoons squeezed lemon.
Pour scallops and brown butter sauce over drained pasta.
Add the bread crumbed + chopped parsley and toss to combine.
Season with salt and pepper.
Serve with wine and garlic bread.
Maple Bourbon Dairy Free Waffles Re-Boot · Friday December 28, 2012 by colin newell
I love breakfast. And waffles or french toast – well, they are the breakfast food of life. And there are no more popular recipes than my waffle recipes – the single most requested page on this blog!
1 3/4 cup of all-purpose unbleached white flour
1 heaping tablespoon baking powder
1/4 teaspoon salt (or a pinch)
1/2 teaspoon Cinnamon
2 Egg yolks
1 3/4 cups premium quality Soy or Almond milk
1/2 cup canola oil
1 fluid ounce Makers Mark, Jim Beam, Wild Turkey, or your favorite bourbon
1 Tablespoon Pure Canadian Maple Syrup
2 Egg whites
In a large mixing bowl (which will ultimately hold your several days worth of waffle mix) stir together flour, baking powder and salt.
In a smaller mixing bowl beat egg yolks. Add Soy milk, cinnamon, maple syrup, bourbon and oil.
Add to flour mix all at once. Stir or fold til mixed but still slightly lumpy.
In yet-another-bowl whip egg white to form a stiff peak.
Gently fold egg whites into soya-flour-oil mixture leaving a few peaks of egg white visible.
Heat waffle iron letting waffle mix work for about 7 minutes.
Pour batter onto greased and preheated iron. Do not open while the waffles are cooking! Timing will vary depending on your iron. Assume 3 minutes til golden brown.
Serve with butter, more maple syrup, fresh blueberries and hot, hot coffee on the side!
Enjoy!
Cooking Northwest - Cajun Gumbo by Andrea and Colin · Tuesday June 26, 2012 by colin newell
Northwest Cajun Gumbo – a spicy recipe by Andrea and yours truly…
Andrea and I have always had a soft spot for Southern and Cajun cooking – this one incorporates meat, shell fish and chicken – it’s hearty, stick to your ribs good and cooks up in about 1.5 hours of effort. This batch makes enough for 10 – 12 servings and it freezes well in Ziploc containers. This version is hot and zippy. Pull out whichever peppers you find the most intimidating.
6 links of Chorizo sausage – cooked
150g of boneless Chicken thighs – saute and set aside
1 250g container of fresh Oysters
1 cup of diced celery
2 cups diced carrots
1 cup diced green pepper
1 Anaheim, 1 Pablano, 1 red chile, 1 Habanero
2 small Zucchini – chopped
6 cups of chicken stock
Saute celery, carrots and green peppers for 10 minutes in Veg. oil
at 5 minutes add diced Poblano and Anaheim pepper – continuing
for another 5 minutes.
Add 1/2 cup of butter + 1/4 more oil
Add 7 heaping tablespoons of white flour
Mix for ten minutes incorporating the oil, flour and butter to create a roux.
Stir for 10 minutes
Should reach a light caramel color (Note: This is a down & dirty roux)
Add 1 tablespoon of creole mix Emeril spice mix into the roux
Combine the chicken stock slowly over medium heat – stirring
constantly to mix it into a nice stock/stew
Once all the liquid is combined, stir in the sliced sausage, saute chicken,
zucchini + chopped Oysters and their liquor.
Add minced red chile pepper and habanero chile pepper – stir to combine.
Add 2 more tablespoons of Emeril Creole spice mix
Add following spices based on your preference:
1 tablespoon of Onion powder
1 tablespoon of dried basil
1 tablespoon of chile powder
2 tablespoons of smoked Paprika
And pepper to taste.
Simmer for 1/2 hour. Serve with white rice.
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